Huangqi 1 First, the practice of Huangqi decoction.
Ingredients: Astragalus seed, onion, ginger, salt.
Exercise:
1, put fresh clams into salt water, and wash the spit sand with clear water for later use; Cut the onion into sections and slice the ginger for later use.
2. Prepare half a pot of water, and add onions, ginger slices and astragalus seeds. Bring the fire to a boil and remove some openings until all of them are removed.
3. Continue to heat the original soup, roll away for a while and then turn off the fire to precipitate the original soup. After the original clam soup is boiled and precipitated, slowly pour out the clear soup and let it cool.
4. Take a proper amount of clear soup, add a proper amount of salt to taste, and the salinity is about twice that of the usual cooking. Add clams and sprinkle with finely chopped green onion.
Second, stir-fry Astragalus seeds.
Ingredients: astragalus, onion, ginger, garlic, soy sauce, soy sauce.
Exercise:
1. Wash the fresh seeds of Astragalus membranaceus, add water and cook them, semi-cooked or fully cooked, but remember not to cook them for too long. Usually turn off the fire after boiling for two or three minutes. Prepare onion, ginger, garlic and other ingredients, and turn onion into chopped green onion.
2. Stir the oil in a hot pan. Add cumin powder first, then add a little soy sauce and soy sauce, and then add half a bag of Limin Chili sauce. Stir-fry for half a minute, and then add the same amount of ketchup as Chili sauce, or add ketchup, which will taste better.
3. Add Astragalus seeds and mix with the sauce. When you think the meat is delicious, you can cook it. If you like to eat coriander, you can also put some coriander before cooking and turn it over twice before cooking.
There are many cooking methods of Astragalus seeds, which are suitable for mixing, boiling and frying. The best way to eat is to barbecue with charcoal fire.
First, cold salad.
Cold-mixed astragalus seeds
Ingredients: 600g of Radix Astragali, 5g of onion, 3g of garlic (white skin), 3g of ginger, 6g of soy sauce, 30g of cooking wine, 3g of salt, 3g of sugar, and monosodium glutamate 1 g..
Exercise:
1, put Meretrix meretrix into salt water, spit out sand and wash it with clear water.
2. Wash and chop garlic and ginger; Wash and chop shallots; Wash the red pepper, remove the pedicle and cut into pieces.
3. Add half a pot of water to the pot, add the clams, cook on low heat until the clams are slightly open, and then take them out with chopsticks.
4. Add rice wine, sugar, soy sauce, minced garlic, shallots and red peppers and mix well.
Spinach mixed with astragalus seeds
Ingredients: 3 kg of Astragalus membranaceus, spinach 1 kg, garlic paste, Chili oil, sugar, salt and oyster sauce.
Exercise:
1. Wash the fresh spinach, remove the roots, boil a pot of boiling water, and blanch the spinach when the water boils.
2. Take it out when it changes color, put it in a basin and add cold water for later use.
3. Spit out the sediment in Astragalus seeds, boil a pot of boiling water, and pour it into Astragalus seeds after boiling.
In the process of cooking, only those with openings should be taken out immediately and put into a cold water basin.
Don't empty the water in the pot. Purify the precipitate and pour it into another pot for later use.
6. After all the dishes are cooked, take out the fresh clam meat.
7, because the scorpion meat spit out the sediment is very clean, if there is sediment, it is necessary to cut open the scorpion meat and clean it.
8. Put the clean clam meat back into five cups and soak it in the original soup for a while, which will taste better.
9. Juice spinach, cut it into small pieces, add clam meat, garlic paste, Chili oil, sugar, salt and oyster sauce, and mix well according to your own taste. My old people can't eat spicy food. Less Chili oil, more Chili oil tastes better.
Second, boiled astragalus seeds.
Ingredients: Astragalus membranaceus, onion and ginger.
Exercise:
1, cut the onion and slice the ginger for later use.
2, prepare half a pot of water, cold water into the onion, ginger, astragalus, to smell, sterilization.
3, the fire is boiling, as long as there is an opening, it will be fished out until it is all fished out. This will not overcook and ensure the meat is fresh and tender.
4. Continue to heat the original soup, roll away for a while, and then turn off the fire to precipitate the original soup. After the original soup of boiled clams is precipitated, slowly pour out the clear soup and let it cool.
5. Take a proper amount of clear soup, put it into the scorpion and sprinkle with chopped green onion.